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What Makes Wood Fired Pizza Special

From its ancient beginnings to the modern Italian pizza-making we all know and love, chefs and foodies alike agree that you can't duplicate the flavor of a wood-fired pizza in a traditional oven. But recently, researchers asked why a wood fired oven makes a pizza special.

Andrey Varlamov, a Russian physicist residing in Rome, concluded that the key is that a wood-fired brick oven almost functions as two separate cooking instruments: The fire’s radiant heat warms the toppings, while the crust is cooked via conduction—as the dough rests on the hot brick surface. Thus the pizzas cook faster, preserving flavor and retaining nutrients from fresh toppings. The trick, however, is finding the ideal temperature and timing to balance the two processes.

Of the Italian pizzamakers Varlamov studied, they cooked pizzas at 330 degrees Celsius for three minutes. To replicate the same dual-process in an electric oven would require baking at 230 degrees—which means that it would take twice as long and then wouldn’t come out as crispy.

It might be fair then to say that a wood-fired oven is really the hidden ingredient in a fantastic pizza, which is why the owners of Wood and Fire chose that as the name of their restaurant, so they can proudly proclaim their dedication to Italian craft and tradition.

Mike Ferrara’s family-owned pizzeria was a New York City favorite for many years. And since locating to Pleasantville, locals have fallen in love with Wood and Fire’s homemade pastas and mozzarella, panini, entrees (such as Tuscan Eggplant Parmigiana or Chicken Milanese) and, of course—the pizza, cooked in a traditional wood-fired oven.

Lead by executive chef Pasquale Abbatiello, a native of Naples, Italy, Wood and Fire brings the best of Neopolitan cuisine to its guests. Drawing on family recipes, the menu features a dozen pizzas—with classics like a Margherita pizza, and more innovative options, such as a Charred Vegetable Pizza and the Buffalo Chicken Pizza. For dinner, there’s “Bianca & Tartufo,” a pizza with homemade mozzarella, sautéed spinach and truffle, while brunch patrons dive into the “chicken and waffle pizza.”

Whether you are in the mood to grab a pizza to go or come in for a sit-down dinner, you’ll love Wood and Fire’s contemporary classics and delicious specials. Wood and Fire is open from 11:00am to 11:00pm, with brunch on Saturday and Sunday, from 11:00am to 3:00pm, and weekday Happy Hour from 4:00 pm to 7:00 pm.


Wood & Fire

59 Marble Avenue
Pleasantville, NY 10570
Phone: (914) 747-2611
Email: info@woodandfirepizza.com
Website: www.woodandfirepizza.com

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